Avocado toast isn’t exactly an earth shattering new discovery *but* it is good, and this version is particularly delicious!
We stripped a corn on the cob and spread out on a baking tray and added a smashed garlic clove, sea salt and pepper and a little drizzle of olive oil. It took about 15 minutes in a 200C fan oven to crisp up. We toasted the sourdough and sliced the avocado to add on top. Next a good squeeze of lime, add the corn, some freshly chopped chillies and coriander and season with coarse sea salt and pepper.
For an extra punch, rub the toast with a sliced clove of garlic. Drizzle with a little extra virgin olive oil at the last second.
This is great for a healthy, fresh and zingy weekend brunch but they are also great in smaller portions as a canapé with a glass of chilled white wine.